Jambalaya Pressure Cooker

Posted on April 30, 2018 by admin
Jambalaya
Serves 4
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 pound boneless skinless chicken thighs or breasts cut into 1” pieces
  3. 1 pound andouille sausage, sliced into half-moons
  4. ½ pound uncooked shrimp, peeled and deveined and cut in half if large
  5. ½ teaspoon freshly ground black pepper
  6. ¼ to ½ teaspoon cayenne
  7. 1 teaspoon onion powder
  8. 1 teaspoon garlic powder
  9. 1 teaspoon kosher salt
  10. 1½ teaspoon paprika
  11. 1 teaspoon dried thyme leaves
  12. 1 teaspoon dried oregano
  13. 1 onion, medium dice
  14. 3 stalks celery, sliced
  15. 1 red bell pepper, medium dice
  16. 1 yellow bell pepper, medium dice
  17. 1-2 jalapeno peppers, finely diced
  18. 4 cloves garlic, minced
  19. 1 bay leaf
  20. 1 cup long grain white rice
  21. 1 (14 oz.) can crushed tomatoes
  22. 2 cups chicken stock
Instructions
  1. Combine black pepper through oregano in a small bowl. In another bowl, toss chicken with 2 teaspoons of this spice mix.
  2. Heat oil in the cooker using the sauté function. Add the onion, celery, bell peppers, jalapeno peppers, garlic and 1 teaspoon of the spice mix to the cooker and cook for 2 to 4 minutes until the onions are translucent.
  3. Add chicken and sausage and cook for 4 minutes, stirring frequently.
  4. Add bay leaf, rice, tomatoes, stock and the remainder of the spice mix.
  5. Close and lock the lid of the multi-cooker and set the regulator knob to pressure. Set the timer for 8 minutes on pressure cooker HIGH.
  6. Quick release pressure, remove lid, then stir in shrimp. Cover tightly (do not lock) and let stand 5 minutes with unit turned off to allow the shrimp to cook. Serve.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Portabello Mushroom and Greens Risotto Pressure Cooker

Posted on April 30, 2018 by admin

Portabello Mushroom and Greens Risotto
Serves 4
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Ingredients
  1. 1 teaspoon olive oil
  2. 4 cloves of garlic, peeled and minced
  3. 1 medium yellow onion, diced
  4. 1 cup chopped Portabello mushrooms
  5. 1 cup chopped kale
  6. 1 cup Arborio rice
  7. 2 cups chicken stock
  8. ¼ teaspoon sea salt
  9. ¼ cup freshly grated parmesan cheese
  10. Zest of 1 lemon
  11. Salt and fresh ground pepper to taste
Instructions
  1. In the removable cooking pot with the lid off, heat the olive oil on the sauté function. Add garlic, onions, mushrooms, kale, salt and pepper, and sauté for about 3 minutes until the onions are translucent.
  2. Add the Arborio rice, and chicken stock, and mix well.
  3. Close and lock the lid and select the risotto button; the default time is 6 minutes, increase to 7 minutes. When using the LUX MAX Multi-cooker, use the Pressure Cook HIGH function and set the timer for 7 minutes. Once the cook time is over, let the pressure release naturally.
  4. Remove the cover, stir in parmesan cheese, lemon zest, salt and pepper to taste and serve immediately.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
We recommend the Fagor Pressure Cookers for this recipe.

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CITRUS GRILLED PORK CHOPS WITH ALEPPO PEPPER

Posted on March 20, 2018 by admin
CITRUS GRILLED PORK CHOPS WITH ALEPPO PEPPER
Pork chops from the grill with a little zest.
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Ingredients
  1. 4 thick-cut bone-in pork chops
  2. Salt and freshly ground black pepper
  3. 2 teaspoons Aleppo pepper, or any chili powder
  4. 3 sprigs fresh rosemary
  5. 2 cloves garlic, roughly chopped
  6. 3 tablespoons olive oil, divided
  7. Zest and juice from one orange
  8. 2 lemons, halved
  9. 1 red onion, thickly sliced
  10. 1 bunch green onions
Instructions
  1. Season pork chops with salt, black pepper and Aleppo pepper, and place in a stoneware dish.
  2. Pull rosemary leaves off of their stems and add to the pork, along with the garlic, 2 tablespoons olive oil, orange zest and orange juice.
  3. Turn to coat, cover and refrigerate 2 – 3 hours.
  4. Heat a grill pan over medium-high heat.
  5. Brush any large pieces of rosemary or garlic off of the pork chops and grill until nicely seared on each side, about 4 minutes per side.
  6. Lower the heat and continue cooking until internal temperature reaches 140 F.
  7. Remove pork chops to a tray and let rest.
  8. Lightly dress lemons, red onion and green onions with remaining olive oil and season with salt and pepper (keep the onion slices intact).
  9. Grill the lemons cut side-down until slightly charred, about 3 minutes.
  10. Grill green onions, turning occasionally, until slightly charred and wilted, about 5 minutes.
  11. Grilled red onion slices until tender, turning once, about 5 – 7 minutes per side.
  12. Squeeze grilled lemon over pork chops and serve with grilled onions.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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